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Fruity And Spicy Appetizers

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Ingredients

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	4 flour tortillas
	2 tablespoons indian curry paste (levelled tablespoons, preferably madras, korma, or a paste that you know and like) or 2 tablespoons caribbean curry paste
	2 tablespoons cooking oil

	1 cup sour cream
	1/4 teaspoon salt
	1/4 teaspoon ground cumin

	1 cup finely chopped deseeded and peeled tomatoes (2-3 tomatatoes, to peel place cored tomatoes into boiling water for 15 to 30 seconds until skins spl)
	1 cup finely chopped fresh ripe mango (but not too ripe)
	1 red chile (deseeded and finely chopped, use a thai chili)
	4 tablespoons finely chopped red onions
	4 tablespoons finely chopped cilantro (=fresh coriander, chop leaves and stems)

Nutritional information

177.7

Calories

112 g

Calories From Fat

12.5 g

Total Fat

4.8 g

Saturated Fat

12.7 mg

Cholesterol

348.4 mg

Sodium

14.7 g

Carbs

1.3 g

Dietary Fiber

4.5 g

Sugars

2.7 g

Protein

85g

Serving Size

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Fruity And Spicy Appetizers

Name: Fruity And Spicy Appetizers
Prep time: 20 min
Total time: 1 h 20 min
Yield: 8-10
Cuisine: American
Ingredients: : 4; : 2; : 2; : 1; : 1/4; : 1/4; : 1; : 1; : 1; : 4; : 4

Features:

Cuisine:

American

OMG! Thanks for sharing this recipe. I was a little skeptical, but hubby and I loved it. used Thai green curry paste because that's all I could find in the local store and it worked just fine. This will be a go-to appetizer for me from now on. It's like an Asian nacho.

80 min
Serves 8
Easy

Ingredients

Directions

Fruity and Spicy Appetizers, Of all my contest submissions, this is the one I’m most proud of These appetizers are sure to impress your guests They are a marriage of all kinds of textures and flavours They are worth the effort and everything can be prepared up to one day in advance It is even better to prepare the salsa a few hours before, as the flavours will develop The tortilla chips, stored in an airtight container, will even keep a week or so! If Indian curry paste is not available in your supermarket, you will probably find it in an Asian store use the brand Patak’s Korma is a mild and Madras a hot curry paste All table- and teaspoons are measured levelled, but this is particular important for the curry paste That’s why it is explicitly mentioned , OMG! Thanks for sharing this recipe I was a little skeptical, but hubby and I loved it used Thai green curry paste because that’s all I could find in the local store and it worked just fine This will be a go-to appetizer for me from now on It’s like an Asian nacho , Salsa is to die for! Served these at a party with wines, goes best with white wines, and they loved them Interesting pairing with the spicy chips I’ll definately use this one again! Thanks

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Steps

1 Done	Curried Tortilla Chips: Preheat Oven to 350f/180c.
2 Done	Mix Curry Paste and Oil in a Very Small Pan. use a Metal Cup Measurement. Cook For One Minute on Medium-Low Heat.
3 Done	Spread Curry Paste Mixture on Tortillas, Then Cut Each Tortilla Into Eight Wedges. Arrange Wedges in a Single Layer on a Large Lined Baking Sheet. Bake For 10 Minutes (slightly Below Middle of Oven). Let Cool. Store in Airtight Container If not Used the Same Day.
4 Done	Sour Cream Mixture: Mix Together. Refrigerate.
5 Done	Salsa and Salsa Dressing: Mix Salsa Ingredients and Salsa Dressing Separately. Combine. Salsa Is Best When Made a Few Hours in Advance and Served at Room Temperature.
6 Done	Assembling (has to Be Done Just Before Serving): Spread Sour Cream Mixture on Each Wedge, Ca 1 Heaped Tsp Per Wedge. Drain Salsa Using a Sieve. Scatter Each Wedge With Ca 1 Heaped Tsp Salsa. Serve Immediately.